These quick cookies capture the unique flavor of chai, an aromatic spiced tea drink long favored in the East Indies. Warm and wonderful, they will fill the house with their distinctive fragrances as they bake.

In a large bowl place half of the cake mix along with the melted butter, eggs, pumpkin pie spice, and cardamom. Blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth. Stir in the remaining cake mix with a wooden spoon until all dry ingredients are moistened.

Bake 9 to 12 minutes or until set at edges and just barely set at center when lightly touched. Cool 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely. If desired, prepare Vanilla Icing by blending powdered sugar, milk, and vanilla extract. (Add more milk if consistency is too thick.) Drizzle over cooled cookies.